Pork Chops with Creamy Mushroom Sauce

A great recipe and my guests asked for seconds. I served the chops and sauce over cauliflower rice and a side salad.


3 Tbsp. Kerrygold Butter
2 Pounds Omega-3 Pork Chops or Butterfly Chops
1 c white mushrooms sliced
2 to 3 cloves of garlic minced
1 Shallot minced
3 Tbsp. coconut flour or almond flour
⅔ c white wine dry
2 c Omega-3 Pork Broth
½ c Greek yogurt no sugar
1 c freshly grated Parmesan cheese
salt and pepper to taste


1. Remove pork chops from the fridge 30 to 45 minutes before cooking.
2. Pat dry both sides of the chops and season generously with salt and pepper.
3. Heat a cast iron skillet on medium high heat and add two to three tablespoons of butter.
4. Fry pork chops on each side without disturbing until a nice sear forms about three to five minutes per side.
5. Remove pork chops once they have reached an internal temperature of 143-145 degrees F and place on a plate.
6. Add sliced mushrooms and saute until edges are crisp and browned. Remove the sauteed mushroom from the skillet and set aside on a separate plate.
7. Add minced garlic and shallot to skillet and saute until caramelized and translucent.
8. Sprinkle flour and one tablespoon of butter and whisk until combined.
9. Pour in wine and stock then simmer on high heat until reduced in half, about five minutes.
10. Once reduced, turn heat down to low add back the sauteed mushrooms, Greek yogurt, and Parmesan cheese. Whisk to combine.
11. Return Pork Chops to the sauce, remove from heat and serve.

Serve with cauliflower rice, salad, and/or vegetables.


Submitted by Sandra Slanker